Description
A delightful summer dessert featuring layers of flaky pastry, creamy custard, and fresh strawberries.
Ingredients
Scale
- 1 package of pâte feuilletée pur beurre
- 250g of fraises fraîches
- 500ml of lait entier
- 4 jaunes d’œufs
- 100g of sucre
- 50g of farine or fécule de maïs
- 1 tsp of extrait de vanille sans alcool
- 300ml of crème liquide entière (30% MG minimum)
- 50g of sucre glace
- Additional sucre glace for finishing
Instructions
- Preheat your oven to 180°C (350°F).
- Roll out the pâte feuilletée on parchment paper, pricking it generously with a fork.
- Cover the pastry with another sheet of parchment and a heavy baking tray to prevent excess puffing during baking.
- Bake for about 20-25 minutes, until golden and crunchy; you may remove the top tray halfway through for a little puff.
- Let cool completely on a wire rack. Once cooled, cut the pastry into 3 equal rectangles.
- Heat the milk with the vanilla extract until simmering and then remove from heat.
- Whisk the egg yolks with sugar until pale. Incorporate the flour or cornstarch.
- Gradually pour the hot milk into the yolk mixture, whisking constantly.
- Return to the saucepan and cook over medium heat, stirring continuously until a thick custard forms.
- Transfer the custard to a clean dish, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until fully cooled.
- In a large (preferably chilled) bowl, pour the very cold heavy cream.
- Whip the cream with an electric mixer until stiff peaks form. Add powdered sugar at the end of whipping.
- Once the custard is cold, gently whip it to loosen.
- Fold the whipped cream into the pastry cream in batches, using a spatula to incorporate without losing air.
- Wash and hull the strawberries, slicing most into thin rounds and reserving a few whole for decoration.
- On your serving platter, place the first rectangle of puff pastry.
- Spread a third of the light cream on the pastry.
- Add a layer of sliced strawberries on top of the cream.
- Cover with the second rectangle of pastry and repeat: cream, then sliced strawberries.
- Finish with the third rectangle of pastry and dust the top with powdered sugar for an elegant finish.
Notes
For a lighter option, consider using sugar substitutes for the cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg